goat cheese, sage, butternut squash quiche

butternut squash
image via meltingyourmouth

Fills 4 pie crusts to 2/3 full with liquid to allow for the fluffy rise while baking. Feel free to use deep dish crusts.


  • one butternut squash, half will be pureed & half will be diced
  • 8-10 oz. goat cheese
  • 9 eggs, beaten
  • 3/4 c. Mozzarella
  • 1/2 package cream cheese
  • 3/4 c. heavy cream
  • Salt, pepper & sage to taste
  • 4 pie crusts (I use frozen, my homemade isn't worth the effort)
  • Whack butternut squash in half, place facedown on cookie sheet & bake at 350F until the skin is wrinkling & pulling away from the meat. Let cool slightly & peel skin away. Puree half & dice half.
  • Rapidly whip eggs with heavy cream into a frothy homogenous state. Beat cheeses & spices into egg froth. Beat squash puree into cheesy egg mixture.
  • If using frozen pie crust, let thaw to room temp. Pour quiche liquid into preheated pie crusts, filling each crust no more than 2/3 full to allow for the fluffy rise while baking. Place diced butternut squash pieces throughout filled crusts.
  • Bake at 400 degrees for 10 minutes; then 325 degrees for about 45 to 60 minutes. When knife inserted in center comes out clean, it's done.

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